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5. Good seasoning

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Most guys are a bit boring when it comes to seasoning, they often go too easy and don’t put on enough. On the flipside, if you season it too heavily, a lot of it stays in the pan anyway.

For a small pan-fried steak use a good amount of cracked black pepper. For a thick barbecue steak it's best to season one hour before with mustard powder and dry herbs. You could also make a mix of strong French mustard, ketchup and Worcester sauce: brush it on the steak before cooking and before serving, this is also very good for the barbecue.